10 pounds kalo
water
5 pounds venison striploin, cut into steaks
hanapepe salt
black pepper
olive oil
butter
2 pounds ripe tomatoes, grated over the large holes of a box grater, skins and seeds
2 tablespoons minced Maui onion
3 tablespoons extra virgin olive oil
1 bunch watercress
METHOD:
For the Pa’i’ai:
Pressure cook the kalo whole for 45 minutes, then release pressure and allow temperature to drop for 30 seconds. Remove the kalo and clean it with a paring knife or the back of a spoon, scraping away the skin, removing blemishes; reserving the clean scrapings. Pound the kalo using a pounding stone and board. Add water to keep a paste-like substance without it sticking too much to the board. Wrap the finished pa’i’ai and refrigerate overnight.
To Assemble and Serve:
Bring venison to room temperature, season with salt and pepper, and grill until medium-rare. Let rest. Cut Pa’i’ai into 2-centimeter-thick slices, about 2 ounces each. Heat a cast-iron pan and sear the Pa’i’ai in butter until golden and crisp. Mix the tomato, onion, and extra virgin olive oil. Spoon tomato-onion mixture onto the plate. Place Pa’i’ai over the top. Slice venison and place on top of the Pa’i’ai. Garnish with watercress.
